Rating: 4 stars
10 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

Inspired by carrot cake, we created a cream cheese-frosted bread.

Julianna Grimes
Recipe by Cooking Light October 2012

Gallery

Credit: Hannah Whitaker; Styling: Tizana Agnello

Recipe Summary

hands-on:
25 mins
total:
1 hr 5 mins
Yield:
Serves 14 (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through cloves) in a large bowl, stirring well with a whisk. Combine yogurt, sugar, oil, and eggs. Add yogurt mixture to flour mixture, stirring just until moist. Gently fold in sweet potato, raisins, and pecans.

  • Scrape batter into a 9 x 5-inch metal loaf pan coated with baking spray. Bake at 350° for 40 minutes or until a wooden pick inserted in the center comes out with moist crumbs clinging. Cool in pan 10 minutes. Remove bread from pan; cool completely on wire rack.

  • Combine cream cheese and remaining ingredients in a bowl; beat with a mixer at medium speed 2 minutes or until smooth. Spread frosting evenly over bread.

Nutrition Facts

191 calories; fat 8.1g; saturated fat 1.6g; mono fat 3.9g; poly fat 1.9g; protein 3.9g; carbohydrates 26.3g; fiber 1.1g; cholesterol 31mg; iron 1mg; sodium 197mg; calcium 58mg.
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